Salad, side/appetizer

Slivered Celery Salad with Blue Cheese Dressing

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:18:53 +0000

Slivered Celery Salad with Blue Cheese Dressing

Blue cheese, celery and a dash of hot sauce—it’s a tried-and-true combo as an adornment for Buffalo wings. So it’s no surprise that it also works to make a killer salad! Serve with turkey burgers or roast chicken.

Pink Grapefruit & Avocado Salad

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:14:40 +0000

Pink Grapefruit & Avocado Salad

This is a special-occasion salad that pairs grapefruit segments with creamy avocado, pungent red onion, crunchy pomegranate seeds and aromatic, herby basil. Look for grapefruit with firm, shiny skin that are heavy for their size, which means they will have lots of juice. Store grapefruit for 1 week at room temperature or 1 month in the refrigerator.

"Use a Spoon" Chopped Salad

Sarah Hoff — Thu, 03 Nov 2011 18:42:01 +0000

"Use a Spoon" Chopped Salad

When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul’s request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.

Pear & Celery Root Slaw

Sarah Hoff — Wed, 02 Nov 2011 16:27:10 +0000

Pear & Celery Root Slaw

Pears, celery root, carrots and onion combine in this flavorful fall slaw recipe. Use underripe pears to keep the texture crisp. Cutting the pears and celery root by hand into little matchsticks makes a prettier salad, but go ahead and shred them with a box grater if you’re in a hurry.

Pear-Quinoa Salad

Sarah Hoff — Wed, 02 Nov 2011 15:51:06 +0000

Pear-Quinoa Salad

Quinoa is a quick-cooking whole grain with a slightly nutty flavor—a perfect partner for pears and walnuts in this fresh-tasting salad recipe. The flavor is best when the salad is at room temperature or cold. Refrigerate the salad for at least 15 minutes before serving.

Warm Potato Salad with Bacon-Mustard Dressing

Erin McCormick-Interactive Producer — Thu, 27 Oct 2011 20:49:24 +0000

Warm Potato Salad with Bacon-Mustard Dressing

This updated take on German potato salad is a sophisticated addition to any holiday spread. Granny Smith apples are a good choice, as they hold their shape when roasted.

Hearty Kale Salad

Sarah Hoff — Mon, 12 Sep 2011 16:32:01 +0000

Hearty Kale Salad

A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.

Summer Tomato, Onion & Cucumber Salad

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 15:58:52 +0000

Summer Tomato, Onion & Cucumber Salad

Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most simple salad possible—think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.

Summer Succotash Salad

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 15:28:33 +0000

Summer Succotash Salad

This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South. When they’re in season you may be able to find them fresh—shell them yourself. Or use frozen butter beans, baby lima beans or even edamame.

Shaved Zucchini-Fennel Salad

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 14:56:14 +0000

Shaved Zucchini-Fennel Salad

Long strips of raw zucchini and shaved fennel absorb the lemony vinaigrette, making a delicious base for this salad. Serve right away after tossing with the dressing to keep the zucchini crisp.

Mama’s Potato Salad

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 18:29:55 +0000

Mama’s Potato Salad

Tossed with mayo, celery, hard-boiled eggs, onion and relish, this is one of the most simple and traditional potato salad recipes around. Sprinkling the still-warm potatoes with vinegar infuses them with more flavor than if you had added the vinegar to the dressing.

Macaroni Salad

Erin McCormick-Interactive Producer — Fri, 24 Jun 2011 18:24:08 +0000

Macaroni Salad

Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is simple and deliciously plain with fresh chopped celery, carrot and onion. A combination of low-fat mayo and sour cream lightens up the dressing, and whole-wheat elbow noodles, spinach and edamame add extra nutrients.

Roasted Rhubarb Salad

Erin McCormick-Interactive Producer — Thu, 21 Apr 2011 19:30:00 +0000

Roasted Rhubarb Salad

Rhubarb roasted for just a few minutes is a tart topping for a mixed green salad with raisins, walnuts and goat cheese.

Roasted New Potatoes & Green Beans

Erin McCormick-Interactive Producer — Thu, 03 Mar 2011 14:05:55 +0000

Roasted New Potatoes & Green Beans

Whoever said potato salad needs to be cold? For this warm version, new potatoes are roasted right alongside green beans, then tossed in a tangy champagne vinegar and Gorgonzola dressing. If you like, you can toss in some baby arugula.

Radish, Celery & Snap Pea Salad

Sarah Hoff — Wed, 23 Feb 2011 21:09:20 +0000

Radish, Celery & Snap Pea Salad

This stunning spring salad, full of peppery radishes, sliced celery, celery leaves and crunchy snap peas, is perfect for entertaining. If you grow your own celery, you’ll have plenty of leaves to work with. But we found that most store-bought celery yielded enough leaves for this recipe if you combine the dark outer leaves with the pale yellow inner leaves at the heart. If you can’t collect enough celery leaves, make up the difference with extra parsley. The results will still be delicious.